Blog

Welcome to the blog.
Posted 12/7/2017 12:05pm by Christy and Chris Kantlehner.
Farmstand Hours this Weekend:
Friday: 10am to 6pm
Saturday & Sunday: 10am to 4pm
Seafood Truck: Friday 2-6, Sat & Sun 10-2 

Santa Claus will be at the farm on Sunday, December 10th, from 11am to 2pm. Bring your little cuties to come meet him. They can sit with Santa on the old Model T - bring your camera! Don't miss this amazing photo-op amidst a little slice of Wrentham history. Bring a couple cash dollars to donate or a non-perishable donation to the food pantry to go to Studley Elementary School in Attleboro.

Also on Sunday: Wood-Fired Pizza!! Marty Pearson is driving his wood-fired oven on a trailer right to the farm. The fire will be getting started around 10am and fresh pizza pies should be ready by 11am. Now this is a great outing. $10 cheese pizzas!

If you don't have your tree yet, come to White Barn Farm to pick one out!  We have beautiful Fraser Firs: 6'-7' for $55 and 7'-8' for $65.

There are custom decorated wreaths for sale, too. We had so much fun at our wreath decorating workshops last Saturday & Sunday so we are cutting more greenery and Laurene is creating Holiday Centerpieces that will be available this weekend for $20.

 

Now back to why you all started coming to the farm: Food!!

There will be plenty of carrots and beets, potatoes, onions, butternut squash, leeks, winter radishes, and yummy sweet potatoes.

Now that it is getting truly wintery cold, soup is a lovely meal for warming yourself through and through. Leftover soup is a welcome lunch pick me up, too. Here's a link to Martha Stewart's Curried Carrot Soup recipe. A rich warm casserole accompanied by a salad with bitter greens is a nice balance at this time of year. Here's a decadent recipe for Potato and Celery Root Gratin with Leeks from Bon Appetit. If you didn't get enough pumpkin pie at Thanksgiving - make some of that pumpkin spice magic happen starting with roasting sugar pumpkins:

We will have freshly cut spinach, bok choy, and pea tendrils available and we have ordered some salad greens from the superstar growers at Upswing Farm. Brittany and Kevin will be replenishing our stock of green cabbage as well. This is a great time of year to do fish tacos with the traditional cabbage for crunch. Also great time of year for pulled pork with slaw.

Pat's Pastured did not have enough eggs to send up our order this week. So limited supply of eggs this week. 

We will, however, have some little bottles of eggnog from Wright's Dairy Farm. Chris and I were feeling a little wild when we were ordering from Farm Fresh RI's Marketmobile this week - little bottles of coffee milk, chocolate milk, and nog will be on hand. I guess I could just picture kiddos visiting santa and enjoying chocolate milk!

We sold out of the Franklin Honey soaps last weekend so we have ordered more and Lauren is putting together little gift baskets with a little jar of honey and two soaps. We have our WBF pint glasses for sale as another gift idea. We even have some packaged with a gift card inside!

Thanks for all the support, everybody. You each matter so much to this little farm! Thank you and see you soon!

 

Posted 11/30/2017 5:08pm by christy kantlehner.

Spread the Word! We must be heard! The farmstand is still open until December 23rd.

Fridays 10-6, Saturdays and Sundays 10-4!
*seafood truck* Fridays 2-6, Saturdays and Sundays 10-2.
 
This Friday Night! Raise the Wreath! We're selling hot cider and fresh baked pumpkin bread to add to the festive ambiance! So put on your best leg warmers and ear muffs and join us! 
Farmer Chris will help you choose your tree and you can pick out a wreath, too!

Grab your shopping bags! It's time to try some winter veggies. There are not tons of green greens at this time of year, but we do have some red ones! Radicchio and Red Cabbage are lovely salad ingredients!

There are lots of dense roots that can be eaten raw - if chopped, sliced, shredded, julienned, or spiralized right! I'm talking about winter radishes (Daikon or Watermelon Radish), Beets, Celery Root, & Carrots.

Then there are slaws to make with cabbage, sugarloaf white radicchio, radishes, apples, kohlrabi, bok choy . . . and more beets, celery root, and carrots!

or bring a little zing by making a quick radish pickle or a marinated beet!

And of course, of course, there is plenty of warm and filling comfort food to roast or steam or mash or put in a stew:

  • Potatoes
  • Sweet Potatoes
  • Winter Squash
  • Rutabaga Fluffy Yellow Turnip
  • plus, (you guessed it!), Beets, Carrots, and Celery Root!

And the addition of alliums is always awelcome! Leeks, Garlic, Shallots, Yellow and Red Onion - all available.

We all missed Jordan Brothers Seafood Truck last weekend during their much deserved holiday break, but they are back! So pick up some seafood for a quick and healthy supper.

Sheldonville Roasters has restocked us well with coffee beans. Franklin Honey is bringing 1 lb, 2 lb, and 8 oz jars (great for gifting) of their local, raw honey. Lauren's lovely Franklin Honey bee-based soaps will be available beginning Friday as well. Beautiful Day granola is on sale this week -  pair with Narragansett Creamery yogurt and a dash of Harms Family Farm maple syrup and you're golden!

Fans of our Moonshine Music Series, organized and hosted by Billy Wylder bandleader, Avi Salloway, will be interested to hear that he is gearing up to produce Billy Wylder's next album and they are launching a kickstarter campaign today. Watch the video about it and show your support on their kickstarter campaign page.

 

Posted 11/30/2017 5:07pm by Christy and Chris Kantlehner.

Winter Share #4 is ready for you to collect at the barn tomorrow! Friday, December 1st, 2pm to 6pm.

Please let us know before 6pm on Friday if you can't make it and want us to pack it into a box for you - it is much easier to do when all of the elements are still laid out in a little assembly line. text christy at 774-210-0359 with your name and request.

We have wreaths and Christmas trees and Friday nights we are open late enough to show off the lights! We will be making the atmosphere a little extra festive with hot cider and fresh baked pumpkin bread for sale at the farmstand! Linger a little longer this Friday and maybe take home a wreath or a tree!

The share this week is likely to include:

Spinach

Fall Salad Mix

Beets Easy Marinated Beets or for something served hot: Roasted Beets and Sweets

Carrots

Shallots These are wonderful to base a salad dressing on - here are two different dressing styles, both with shallots: White Balsamic Vinaigrette and Maple-Ginger Vinaigrette

Garlic

Cabbage Sautéed Cabbage over Brown Rice with Toasted Walnuts and Parmesan or if you are looking for something raw: Cabbage Apple Winter Slaw 

Kohlrabi kohlrabi & bok choy slaw

Winter Squash

Leeks Leek and Potato Soup

maybe/maybe not: Bok Choy here is that yummy recipe with the crushed up ramen noodles: Bok Choy Salad

Watermelon Radish and/or Daikon Radish Daikon Carrot Salad or how about some Pickled Radishes to bring some fresh zing and crunch to pulled pork or tacos

a dried cayenne pepper

 

Posted 11/24/2017 9:43am by Christy and Chris Kantlehner.

Good Morning Everyone!

I was thinking of all those leeks and cranberries and rutabagas and potatoes gracing your tables yesterday. We hope you had a wonderful holiday and have only a mild food hangover today.

Reminder: The farmstand is closed today, Friday, November 24th

No seafood truck this weekend. So start putting those leftovers to work!

We are OPEN Small Business Saturday & Sunday!

10am to 4pm both days!

We'll have our Farmstand Full of Produce AND Wreaths & Christmas Trees!

We have beautiful, fragrant, double-sided Balsam wreaths from Three Rivers Plant & Wreath company.

Wreaths will be available:

  • plain $12
  • with a nice big red velvet bow $15
  • simply decorated with pine cones and berries $20
  • really decorated - custom designs by Laurene Hulbig $25 - $35

Laurene and I had a lot of fun collecting wreath decorating supplies last week. We want to have a lot of options for our wreath decorating workshop* next weekend and we collected enough to create a sampling of different styles and ideas to sell this weekend. The forecast looks pretty nice for tomorrow - maybe nice enough for Laurene to set up her wreath decorating station right outside the farmstand for you to see!

*We have five openings for next Saturday's wreath workshop and eight on Sunday - so still plenty of room! Read more and Register here.

We are going to see how our customers like getting a Christmas tree at our farmstand - so we ordered 50 trees from Kevin at Langwater Farm, who sells trees at his place in Easton every year. He went down last week to pick up these beautiful Fraser Fir trees from a Christmas tree farm in Ash County, North Carolina. If this year's response is good, maybe we will make it a tradition! It sure is jolly and the smell of fresh evergreens is so lovely!

  • 6' - 7' trees: $55
  • 7' - 8' trees: $65

Farmer Chris is busy right now getting fresh stuff picked to add to the selection of storage veggies. He's picking:

  • Bok Choy
  • Kale
  • Spinach
  • Salanova Lettuce Mix

 . . . and there is plenty of fresh crunch coming from green and red cabbage, radicchio, sugarloaf white radicchio, frisee, and escarole. Bitter greens are so good for your body. It may be just what the doctor ordered.

A bulb of fennel is so refreshing and another natural tonic for digestion. Shave it super-thin with a mandolin for a fresh salad or slaw or just chop some and add it to your pan along with onions for all sorts of pastas, soups, and sauces. Roasted or grilled is great too!

Try some roasted radicchio if you have never tried it cooked before!

This escarole and white bean soup would be fabulous made with homemade turkey stock!

Hope to see you at the farmstand! Thank you so much for all of your continuing support! We are not joking when we tell you we couldn't do it without you!

Take Care!

Christy, Chris, Graham, & the crew at White Barn Farm

Posted 11/18/2017 10:10am by Christy and Chris Kantlehner.

Hello!

Just a reminder to pick up your frozen bird at White Barn Farm today.

458 South St. Wrentham, MA 02093

If you can bring a check or cash it would be much appreciated! But we will have a credit card swiper available if you need it.

We have the turkey pick-up in the left side of the barn, while the right side of the barn is rocking and rolling with the Thanksgiving Sale! Make sure to stop in!

We are staying open until 4pm today if you can't get here by 2pm.

Thank you! Thank you!

and may your feast be glorious!

xoxoxo

christy & chris at White Barn Farm

Posted 11/16/2017 7:09pm by Christy and Chris Kantlehner.

Don't forget to pick up your CSA Share this Friday! November 17, 2pm to 6pm in the left side of the barn. Bring your bags or a box to pack all of your items into. A few things are already bagged and weighed for you and others you will need to weigh out yourself.

The Farmstand will be fully stocked for Thanksgiving Sale Weekend. Find more veggies, eggs, coffee beans, fresh cranberries, dried cranberries, cheese, yogurt, maple syrup, honey, mushrooms, apples, cider, and more!

We expect this week's distribution to include:

one Pie Pumpkin Homemade Pumpkin Pie

3 lbs Potatoes -  Hearty Lentil Soup with Winter Roots

2 lbs Sweet Potatoes - Roasted sweet potatoes are such a simple and delicious side to round out any meal. Try them with a couple fried eggs and a handful of salad greens

2 lbs Rutabaga or Turnip -  Celery Root Gratin

2 lbs Onions

2 lbs Carrots 

1 lb Celery Root -  Celery Root Remoulade

1 lb Beets -  Roasted Beet & Shallot Salad

Assorted Winter Squash - 2 lbs

Bag of Spinach - if you don't want to use the spinach raw, it will be a wonderful last minute addition to a hot soup, like Green Lentil and Spinach Soup

1 Head of Frisee - The easiest way to use frisee is to just include it in a salad mix but you can feature this frilly, bitter salad green with one of these two recipes: Fusili Carbonara with Frisee and Lemon or Frisee Salad with Lardons and Poached Eggs

1 Bunch of Bok Choy Fresh and Creamy Bok Choy Slaw

Posted 11/15/2017 6:58pm by Christy and Chris Kantlehner.

Are you ready for the holidays or what? With all of the madness in the world, it could not be more timely for all of us to stop and get together to enjoy good food and take stock of all we are grateful for. Hold those loved ones tight! There is always room for improvement, but really it could always be worse, too! I know I am personally thankful for health, family, running water (including hot!), electricity, and the good brown earth right here at White Barn Farm! As a farm, we are so grateful for the magic of the seed and soil, the dedication of our crew, and most of all, for the support we get from all of you!

It is Thanksgiving Sale Weekend! We hope to provide the means for you to proudly share with your people a dish that has a story – it is based on ingredients grown by people you know - right in this tiny slice of good clean earth that is persevering in the middle of suburbia.  *If you know anyone who would dig this sale - please share this email*

We are extending our Hours! Open until 4pm on Saturday & Sunday, beginning Thanksgiving Sale Weekend and running through our last day in the barn, December 23rd.  

Late Fall Hours in the Barn
Friday*: 10am to 6pm (seafood 2pm to 6pm)
Saturday & Sunday: 10am to 4pm (seafood 10am to 2pm both days)
 
*closed on Black Friday, November 24th
 

BULK DEALS FOR THE THANKSGIVING SALE:

  • 2 Lbs Onions $3.50
  • 5 Lbs Potatoes $6.25
  • 5 Lbs Carrots $8
Brussels Sprouts 

Vegetable Debutantes!!! Appearing for the first time this year:

  • Brussels Sprouts
  • Parsnips
  • Frisee  - bitter greens that can be part of your salad mix
  • Escarole - excellent featured with white beans and delicious homemade turkey stock! 
  • Rutabaga – check out this simple, fabulous recipe shared with us by Kathy Mackenzie: Fluffy Yellow Turnip

Fresh in from our organic veggie growing partners-in-crime at Upswing Farm in Ashland, MA, delivered by Farmer Brittany and snooze-cruising Baby Harvey:

  • Big Luscious Butternut Squash 
  • Perfect Plump Pie Pumpkins 
  • And a whole slew of Sweet Potatoes

Swooping in just in time from Sparrow Arc Farm in upstate New York, are organically grown potatoes! In my family, at least, you cannot have Thanksgiving without Mashed Potatoes! Listen to these fabulous variety names: Katahdin, Red Maria, Lehigh, Russian Banana, Magic Molly, Shepody, and Peter Wilcox! 

We will have salad greens, spinach, lettuce, bok choy, and kale in the fresh greens department. We have red and white radicchio for a bitter element, and there is cabbage for crunch!

Apples! Fresh out of proper apple storage at Fairmount Fruit Farm in Franklin. A bushel each of five different varieties - some for fresh eating, some for baking, some for both! Plus they're bringing Apple Cider! half or full gallons

RI Mushroom Company AND Farmer Sam at Crystal Springs in Plainville will provide MUSHROOMS! Crimini, Shiitake, Blue & Gold Oyster. You cannot go wrong with mushroom gravy!

We are debuting certified organic cheese made on the dairy farm itself in Warwick, MA. We’ll have a lovely selection of cow’s milk cheeses from Chase Hill Farm. Ben and Laura make their raw milk artisan cheese from their own 100% grass-fed Normande, Jersey, and Jersey-Normande cross cows’ milk:

  • Farmstead – Colby style aged 100+ days – a mild and softer waxed cheese
  • Garlic – Farmstead with garlic added
  • Cheddar – extra sharp yet smooth and creamy, waxed and aged over a year, sometimes up to 1.5 years
  • Herdsman – alpine style cheese with a firm texture and nutty flavor. Has a natural rind and is aged over a year.
  • Feta – a cow’s milk Greek style feta, picante and brined in whey  


Fresh, Dry-Harvested Organic Cranberries. These gorgeous rubies will dazzle you. Locally grown in Norton, MA.  You may be familiar with Fairland Farm’s delicious organic sweetened dried cranberries that we have been carrying at the farmstand since spring. A fresh supply of those will be arriving, too! 

It's that time of year, when giving to others means so much. In honor of a heavy crop and us finally learning to grow tons of carrots, we are launching #CAREWITHCARROTS - From now until our last day in the barn, Dec. 23rd, for every 100lbs of carrots we sell, we will donate a 20 lb bag of carrots to the Wrentham Food Pantry. We will have a cartoon carrot “caring meter” that we will fill in after each market to show our progress!  

We picked up our wreaths yesterday! We went up to Franklin, New Hampshire, to Three Rivers Wreath and Plant Company and filled our van with the most fabulous smell of Christmas! Fresh, lush, double-sided Balsam wreaths. Full Disclosure - Three Rivers brings them in from Canada because of the higher quality greens there. They make gorgeous garlands from local brush, source kissing balls locally and sell decorated wreaths for fundraising campaigns. We will have a few on display this weekend and will be selling them plain, decorated, or really decorated, beginning in earnest on Small Business Saturday, November 25th.  

* * *  

We are also offering two Wreath Decorating Workshops! Our heated greenhouse will be transformed so that up to 12 guests per session can come decorate a wreath with our floral designer, Laurene Hulbig. We will provide the base double-sided balsam wreath, foraged greens to embellish with, pine cone picks, a bow, and an array of other interesting foraged, found, and purchased décor. If you have a special ribbon, some cool jingle bells, glass balls, little fake birds, or any other special items – bring it along to add to your design! We will have hot tea, breakfast pastries, and plenty of cheer to share!

Wreath Workshops:

  • Saturday, December 2nd, 10am - 12pm
  • Sunday, December 3rd, 10am to 12pm
  • Cost: $45/person. add $25 to make an additional wreath
  • Please register online and bring cash or check for payment.
We will consider adding additional dates if there is overwhelming demand!       




Posted 11/9/2017 12:42pm by Christy and Chris Kantlehner.

The cold has snapped fall into shape. And it is rather abruptly supposed to be 20 degrees Friday night!!! Bundle up and come shop for the ingredients you will need to stay warm and healthy all week!

We have been working hard all week to get roots out of the fields, washed, bagged, and into our walk-in cooler. We have harvested daikon radishes, watermelon radishes, rutabaga, purple top turnips, beets, carrots, and more beets. We have been layering row cover over the greens in our caterpillar tunnels and high tunnels, trying to keep them warm enough to provide local salads for some time to come!

We have everything you need for a wonderful stew or minestrone: celery, celery root, carrots, potatoes, fennel, leeks, thyme, rosemary, sage, and parsley. There are lots of varieties of winter squash to roast and serve. I have a feeling we will all be needing comfort food this weekend!

Keep the salads going with our super tasty mustard greens salad mix topped with shredded carrots and radishes or try roasted beets and goat cheese. We will have that fabulous lettuce leaf mix (salanova) available, too. Plus spinach and baby kale and pea tendrils! There will even be head lettuce to choose from! If you haven't yet tried adding an element of bitterness and beauty to your salad, this is your week to pick up a head of radicchio and slice it into thin ribbons to mix with your salad greens.

We spent this frozen morning in the sunny greenhouse cracking garlic bulbs into their individual cloves to plant. As I type, the crew is spreading compost onto the beds we are preparing for garlic planting. The wonderful aroma of garlic got me to thinking  . . .

Garlic and olive oil are the key to making a delicious kale side dish. Garlic and oil and a dash of soy sauce or fish sauce is the key to making fabulous sauteed baby bok choy. Butter and leeks are the base to any wonderful soup or chowder. Fennel and onions and peppers are the perfect mates for sausage! Garlic and broccoli raab are terrific with hot italian sausage. Build this week's menu based on vegetables that are available in this season. There are lots to choose from!

Pick up a bunch of our Japanese Salad Turnips, Hakurei Turnips and make Honey Glazed Turnips for a side.

* * * * 

Late Fall Hours in the Barn Reminder:
 
Fridays: 10am to 6pm and Saturday & Sunday: 10am to 2pm
 
Seafood: Fridays 2pm to 6pm and Sat & Sun 10am to 2pm

* * * * 

Next weekend is our pre-Thanksgiving sale - Friday, Saturday, and Sunday: November 17, 18, 19. same hours. in the barn.

Those who pre-ordered their turkey from Pat's Pastured will pick up at the barn Saturday, November 18, between 10am and 2pm.

* * * *

Following Thanksgiving, we will be closed on Friday, November 24th. BUT we will be OPEN Saturday & Sunday November 25 & 26 with Holiday Cheer! We ordered a limited number of Fraser Fir Christmas trees that will be for sale. We will also have plain or decorated wreaths from Three Rivers Wreath and Plant Company (Franklin, NH). Stay tuned for details about a wreath decorating workshop we will be hosting, as well.

Posted 11/3/2017 1:43pm by Christy and Chris Kantlehner.

Happy Friday everyone! 

This is Erina, Office Admin for White Barn Farm, enjoying this afternoon's beautiful sunshine by the wide open barn doors at this weekend's farmstand. Speaking of beauty, check out these delicious displays...


This is an interesting time of year when the weather and vegetable bounties both hold onto their last reminders of summer. Should you grill this weekend, using one of our juicy slicing tomatoes - get them while they last! Or perhaps practice a new hash recipe for cooler weekends ahead, with our plentiful stock of sweet potatoes and fennel. We also have bags of greens, spinach, and broccoli for all those squirreling for some vitamins. 

For folks looking for a quick pick-up...

...we have 10 extra CSA boxes ready to go today until 6PM! They are available first-come-first-serve for $40 a box. Every box holds approximately 2 weeks worth of veggies for you to enjoy.

Farmstand News

This is our first weekend setting up in the barn, so feel free to park near the barn, or park in our usual lot (just please be careful crossing the street!)

Late Fall Hours in the Barn:
November 3 - December 17
Fridays: 10am to 6pm
Saturday & Sunday: 10am to 2pm
*Jordan Brothers Seafood truck will be here this
Friday 2pm to 6pm and the whole time Sat & Sun!
 
 
We are also stocked up with greens galore and every variety you will need of winter squash! All of your fresh vegetable needs are here at the stand, so come by this weekend.  
  • Delicata, acorn, butternut, kabocha squash 
  • Swiss chard, kale, spinach (YES! Spinach is back!!), mustard greens, salanova mix, arugula, all the greens you can want! 
  • Upswing Farm organically grown Potatoes and sweet potatoes
  • Sweet Peppers - seriously a rainbow!!
  • Herbs - Simon & Garfunkel Selection: parsley, sage, rosemary, & thyme
  • Radicchio, Head Lettuce, Broccoli
  • Beets, Fennel, Cabbage, Leeks
  • And so much more! 

*When you are at the stand, take a look at our freshly updated meat board. It's a one stop shop here! We've got some new cheese offerings from Narragansett Creamery and Beltane Farm

Thanksgiving Turkeys

This is also the last weekend to place your Thanksgiving Turkey order! We must receive your filled out form AND $30 per turkey deposit no later than closing hours this Sunday (11/5 @ 2PM). Please make checks payable to "White Barn Farm." Pick up of your frozen bird will ONLY be on Saturday, Nov. 18th between 10 AM to 2 PM. For more information about the care and handling of your birds check here
 
Enjoy this beautiful fall weekend!!
Posted 11/2/2017 2:09pm by Christy and Chris Kantlehner.

Hello CSA team! White Barn Farmstand has officially transitioned across the street for November and December.

Your second share of the winter CSA will be ready to pick up at the barn tomorrow (Friday, 11/3) from 2pm to 6pm. Don't forget to bring your bags or a box to pack into!

I know a few of you cannot come on Fridays. Let me know if you need your box packed for you to claim on Saturday 10am - 2pm. Text me: Christy 774-210-0359 with your name and request :)

Reminder! The "winter" share is distributed biweekly. The next three pickups will be on Fridays, 2pm to 6pm, at White Barn Farmstand in the Barn: 11/17, 12/1, 12/15.

so what do we have for you this week?

4 lbs Acorn Squash. I like to just halve these squash, scoop out the seeds and place face down on a parchment paper lined baking sheet in a 350 degree oven. When they are just about fork tender flip them over and season the inside - you can go sweet - ginger, butter and maple or savory - brown butter and sage, maybe even some kind of grain stuffing. The skin is edible but I usually just put a half on each person's plate and let each decide whether to scoop out of the shell or attack the whole thing with a fork and knife. 

1 bunch of Hakurei Turnips a.k.a Japanese Salad Turnips - you may consider them a white radish if you like - slice or grate onto a salad and enjoy. They are also delightful cooked -  just quickly roasted or sauteed in a pan - these are tender compared to their much harder cousins, purple-top turnips.

1 bunch of Bok Choy - a perfect and lightning fast complement to Sesame Salmon

1 bunch of Radishes - Easy Radish Salad (could easily be applied to the salad turnips as well)

1 lb of onions - who doesn't want to come home to the smell of onions cooking? If you are the one cooking, and you were the one who got teary-eyed fine dicing those allium delights - treat yourself - step outdoors for a moment and return to the kitchen to catch the fabulous aroma of cooking onions!

1 bunch of Kale - Delicious Kale Sandwiches - this recipe includes good basics of kale prep. Another good one: Lemony Kale with Lentils

1 lb of mixed greens - if these are larger than you like for a green salad - even if it is roughly chopped and covered with Goddess dressing - then you might want to briefly sautee these guys or wilt into warm risotto or put in a breakfast burrito or quesadilla - some way to quickly wilt them.

2 lbs of potatoes

2 lbs of sweet potatoes - cut into french fry shapes, roast in a hot oven and enjoy a truly nutritious sweet! Here is a nice idea: Warm Winter Salad of Roasted Root Fries *note: sweet potatoes keep best at room temperature and dry

2 lbs of carrots - Remember when "Tuscan" added magical properties to most anything? How about Tuscan-style Roasted Carrots carrots keep best in a plastic bag in the refrigerator

1 bulb of garlic - garlic and onions can be left in a basket on your counter (for long-term storage they want to be cold and dry)

1 bunch of parsley (possibly a choice of other herbs). Check out the creamy parsley dressing part of this recipe and perhaps improvise the slaw with carrots, salad turnips, and radishes.

Be aware that there could be a last minute change to this line-up, but this list is what we foresee at the moment.

If anyone is asking -
Late Fall Hours in the Barn are:
Fridays: 10am to 6pm (seafood 2pm to 6pm)
&
Saturdays AND Sundays: 10am to 2pm (seafood 10-2 both days)